Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These juicy and tangy chicken tacos are garnished with a smokey chipotle cream sauce that packs some real heat. Garnish with diced tomatoes, shredded lettuce, and grated Cotija cheese.

Recipe Summary

15 mins
4 hrs 5 mins
4 hrs 20 mins
10 tacos


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chipotle Cream Sauce:


Instructions Checklist
  • Place chicken thighs and chicken breasts in a slow cooker. Whisk red wine vinegar, green onions, lime juice, and garlic together in a bowl; pour over chicken.

  • Cook on High for 4 hours.

  • Blend sour cream, chipotle peppers in adobo sauce, and 1/4 teaspoon salt together in a food processor until sauce is smooth; refrigerate until ready to use.

  • Place chicken on a work surface and shred into bite-size chunks; season with salt and pepper. Measure 1/2 cup cooking liquid in slow cooker and discard the rest. Return shredded chicken and 1/2 cup cooking liquid to slow cooker and add cilantro; cook and stir until chicken is heated through, about 5 minutes.

  • Spoon chicken into tortillas and top with chipotle cream sauce.

Cook's Note:

Heat is a personal preference. If you don't like a lot of heat, start with one chipotle pepper, taste, and add another if you like.

Nutrition Facts

311 calories; protein 16.7g; carbohydrates 30.3g; fat 13.3g; cholesterol 47.4mg; sodium 365mg. Full Nutrition